Eggplant Antipasto

Ingredients

• 0.3 teaspoon basil dried
• 1 large eggplant cubed peeled
• 2 cloves garlic minced
• 0.3 cup bell pepper green chopped
• 0.3 teaspoon ground pepper black
• 0.8 cup mushrooms sliced
• 0.3 cup olive oil 
• 1  onion chopped
• 0.3 teaspoon oregano dried
• 0.5 cup stuffed olives green sliced
• 2 tablespoons red wine vinegar 
• 1 teaspoon salt 
• 6 ounce tomato paste canned
• 0.3 cup water 
• 1.5 teaspoons sugar white

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
3. Cook covered 10 minutes in the preheated oven.
4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
5. Continue baking 30 minutes, or until the eggplant is tender.
6. Chill the mixture in the refrigerator 8 hour or overnight before serving.